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Head brewer - norther kentucky
BIRCUS Brewing Company, located in Ludlow, Kentucky is part of the greater Cincinnati area growing micro brewery scene.
POSITION SUMMARY: Responsible for completing day-to-day activities necessary to make high quality beer.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
• Adhere to and advance the “Safety Always” culture of BIRCUS Brewing Company.
• Maintain BIRCUS’s quality standards in all areas of brewing.
• Maintain a sanitary and microbiologically stable work environment through CIP (Clean in Place) procedures and solid general housekeeping practices in collaboration with assistant brewers.
• Follow Standard Operating Procedures (SOPs).
• Manage brew house operation.
• Monitor yeast, including laboratory cell counts, pitching, and cropping yeast.
• Monitor fermentations, including routine analysis of in-process beer.
• Manage centrifuge/filter operation.
• Setup and tear down hard and soft piping assemblies.
• Carbonate beer and prepare it for packaging.
• Perform continual lifting, dragging, carrying, and manipulating of hoses, parts, pumps, buckets, and reservoirs, requiring standing, walking, crouching, and lifting regularly throughout the duration of shift.
• Perform routine preventative maintenance on equipment and infrastructure in collaboration with assistant brewers and plant operation staff.
• Aid in the professional development of assistant brewers.
Additional duties as necessary.
MANAGERIAL/LEADERSHIP RESPONSIBILITIES:
Brewmaster will be a salaried employee with equity stake in the company and in a position to manage and hire/fire a crew.
MATERIALS/MACHINES/EQUIPMENT USED:
• Computer and other process automation systems.
• Brewing raw materials, including water, hops, malt, wheat, breads, and yeast.
• Cleaning and sanitizing chemicals.
• Pumps, hoses, valves, clamps, gaskets, and other brewery equipment.
• Fork lift/aerial lift truck.
IMPORTANT SKILLS AND ABILITIES:
• Positive outlook and attitude.
• Ability to work unsupervised while maintaining safety and quality standards.
• Attention to detail.
• Strong mechanical aptitude.
• Ability to manage multiple processes at one time.
• Self-motivated with good time management skills.
• Ability to coordinate with other departments according to schedule.
• Ability to work in a diverse team environment.
• Ability to effectively communicate with staff throughout the brewery.
• Work off shifts including weekends and holidays.
THE IDEAL CANDIDATE WILL POSSESS:
• An accredited Brewing Certification or related science degree.
• Two years or more of experience in a production brewery.
• Demonstrated understanding of the brewing process.
• Outstanding communication and problem solving skills.
PHYSICAL REQUIREMENTS:
To perform this job, an individual must be able to perform each essential duty successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Ability to frequently sit, stand, walk, stoop, kneel, crouch, crawl and climb.
• Ability to frequently talk, hear, and smell.
• Ability to frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 55 lbs.
• Ability to frequently reach with hands and arms. Use hands to finger, handle or feel objects, tools, or controls.
• Vision abilities required by this job include close vision, distance vision and the ability to adjust focus.
• Must be able to participate in critical assessment of beers.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
• Environment is usually that of a brewery.
• Regularly work with hazardous materials.
• Work with wet floors and with wet equipment.
• Regularly work around high voltage, hot water, and steam.
• Frequently work in a sanitary environment.
BARRELS:
• Maintain barrel beer inventory records, including communicating barrel filling and de-barreling schedules.
• Develop barrel filling plan, working with Event Manager and Production Logistics Coordinator to ensure the beer is available when it is needed.
• Schedule and perform racking of beer out of barrels.
• Coordinate small batch packaging runs and occasionally package small batch runs.
• Arranging for monthly taste panels to determine above schedules.
• Maintain inventory of barrel parts and equipment.
• Schedule movement of barrels to and from production to other locales.
• Provide QA samples for yeast and bacterial analysis.
• Rotate barrels in and out of the program. Discard when barrels are no longer usable, and get new barrels into service shortly after arrival.
• Manage upcoming bread recycled to beer program with Blue Oven —including selecting yeast strains, monitoring progress, and ensuring no cross-contamination risks.
PILOT BREWS:
• Maintain master list of pilot brewed beers, with brewing results, tasting results, and next steps/recommendations.
• Schedule the "Amazing" pilot brews to be delivered to BIRCUS events.
• Maintain inventory of kegs of pilot brews in designated area, and purge on a regular basis.
MAINTAIN INVENTORY OF PILOT BREWING INGREDIENTS INCLUDING:
• Having an accurate supply list so recipes can be formulated using available ingredients
• Dispose of ingredients past their lifecycle
• Order new ingredients, hop varieties, malt types, yeast strains as desired and/or as directed.
• Maintain good storage practices for all pilot ingredients
• Keep an interesting and diverse supply of ingredients.
• Train brewers to brew on system
• Maintain an electronic brew log of every pilot beer
SPECIALS/TESTS:
• Develop paperwork for ingredient or procedural tests and distribute to brew crew.
• Ensure brewers understand the test, what we’re trying to learn and why.
• Place tags on tanks that have Test beers that require blending or special packaging.
• Ensure that test beers are kept separate, blended, or are packaged separately as needed.
• Maintain electronic record of the taste results, brewing results, and next steps/recommendations.
• Perform lab bench blends of barrel aged beers and certain special creation beers for analysis and evaluation. Ensure that these lab bench blends are representative of production scale beers.
SPECIAL CREATION BEERS:
• Coordinate with Blue Oven on production of all special creation beers requiring raw farmed ingredients or baked goods.
• Communicate Core Brand needs with Production Logistics Coordinator to ensure core brand availability is not impacted by pulling beer for a special creation beer.
• Keep track of what beers need to be made, and when so that no special requests get dropped.
• Ensure that sufficient inventory is set aside to make special creation beers from all special release beers.
• Maintain a supply of diverse and exciting ingredients for special creation beers, and keep the supplies inventoried, well organized, fresh, and neat.
GENERAL:
• Train Brewing Team in all aspects of these beers.
• Arrange for tastings with necessary partners.
IF INTERESTED PLEASE EMAIL RESUME AND COVER LETTER TO paul@bircus.com
Visit www.bircus.com for more information about our company.
POSITION SUMMARY: Responsible for completing day-to-day activities necessary to make high quality beer.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
• Adhere to and advance the “Safety Always” culture of BIRCUS Brewing Company.
• Maintain BIRCUS’s quality standards in all areas of brewing.
• Maintain a sanitary and microbiologically stable work environment through CIP (Clean in Place) procedures and solid general housekeeping practices in collaboration with assistant brewers.
• Follow Standard Operating Procedures (SOPs).
• Manage brew house operation.
• Monitor yeast, including laboratory cell counts, pitching, and cropping yeast.
• Monitor fermentations, including routine analysis of in-process beer.
• Manage centrifuge/filter operation.
• Setup and tear down hard and soft piping assemblies.
• Carbonate beer and prepare it for packaging.
• Perform continual lifting, dragging, carrying, and manipulating of hoses, parts, pumps, buckets, and reservoirs, requiring standing, walking, crouching, and lifting regularly throughout the duration of shift.
• Perform routine preventative maintenance on equipment and infrastructure in collaboration with assistant brewers and plant operation staff.
• Aid in the professional development of assistant brewers.
Additional duties as necessary.
MANAGERIAL/LEADERSHIP RESPONSIBILITIES:
Brewmaster will be a salaried employee with equity stake in the company and in a position to manage and hire/fire a crew.
MATERIALS/MACHINES/EQUIPMENT USED:
• Computer and other process automation systems.
• Brewing raw materials, including water, hops, malt, wheat, breads, and yeast.
• Cleaning and sanitizing chemicals.
• Pumps, hoses, valves, clamps, gaskets, and other brewery equipment.
• Fork lift/aerial lift truck.
IMPORTANT SKILLS AND ABILITIES:
• Positive outlook and attitude.
• Ability to work unsupervised while maintaining safety and quality standards.
• Attention to detail.
• Strong mechanical aptitude.
• Ability to manage multiple processes at one time.
• Self-motivated with good time management skills.
• Ability to coordinate with other departments according to schedule.
• Ability to work in a diverse team environment.
• Ability to effectively communicate with staff throughout the brewery.
• Work off shifts including weekends and holidays.
THE IDEAL CANDIDATE WILL POSSESS:
• An accredited Brewing Certification or related science degree.
• Two years or more of experience in a production brewery.
• Demonstrated understanding of the brewing process.
• Outstanding communication and problem solving skills.
PHYSICAL REQUIREMENTS:
To perform this job, an individual must be able to perform each essential duty successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Ability to frequently sit, stand, walk, stoop, kneel, crouch, crawl and climb.
• Ability to frequently talk, hear, and smell.
• Ability to frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 55 lbs.
• Ability to frequently reach with hands and arms. Use hands to finger, handle or feel objects, tools, or controls.
• Vision abilities required by this job include close vision, distance vision and the ability to adjust focus.
• Must be able to participate in critical assessment of beers.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
• Environment is usually that of a brewery.
• Regularly work with hazardous materials.
• Work with wet floors and with wet equipment.
• Regularly work around high voltage, hot water, and steam.
• Frequently work in a sanitary environment.
BARRELS:
• Maintain barrel beer inventory records, including communicating barrel filling and de-barreling schedules.
• Develop barrel filling plan, working with Event Manager and Production Logistics Coordinator to ensure the beer is available when it is needed.
• Schedule and perform racking of beer out of barrels.
• Coordinate small batch packaging runs and occasionally package small batch runs.
• Arranging for monthly taste panels to determine above schedules.
• Maintain inventory of barrel parts and equipment.
• Schedule movement of barrels to and from production to other locales.
• Provide QA samples for yeast and bacterial analysis.
• Rotate barrels in and out of the program. Discard when barrels are no longer usable, and get new barrels into service shortly after arrival.
• Manage upcoming bread recycled to beer program with Blue Oven —including selecting yeast strains, monitoring progress, and ensuring no cross-contamination risks.
PILOT BREWS:
• Maintain master list of pilot brewed beers, with brewing results, tasting results, and next steps/recommendations.
• Schedule the "Amazing" pilot brews to be delivered to BIRCUS events.
• Maintain inventory of kegs of pilot brews in designated area, and purge on a regular basis.
MAINTAIN INVENTORY OF PILOT BREWING INGREDIENTS INCLUDING:
• Having an accurate supply list so recipes can be formulated using available ingredients
• Dispose of ingredients past their lifecycle
• Order new ingredients, hop varieties, malt types, yeast strains as desired and/or as directed.
• Maintain good storage practices for all pilot ingredients
• Keep an interesting and diverse supply of ingredients.
• Train brewers to brew on system
• Maintain an electronic brew log of every pilot beer
SPECIALS/TESTS:
• Develop paperwork for ingredient or procedural tests and distribute to brew crew.
• Ensure brewers understand the test, what we’re trying to learn and why.
• Place tags on tanks that have Test beers that require blending or special packaging.
• Ensure that test beers are kept separate, blended, or are packaged separately as needed.
• Maintain electronic record of the taste results, brewing results, and next steps/recommendations.
• Perform lab bench blends of barrel aged beers and certain special creation beers for analysis and evaluation. Ensure that these lab bench blends are representative of production scale beers.
SPECIAL CREATION BEERS:
• Coordinate with Blue Oven on production of all special creation beers requiring raw farmed ingredients or baked goods.
• Communicate Core Brand needs with Production Logistics Coordinator to ensure core brand availability is not impacted by pulling beer for a special creation beer.
• Keep track of what beers need to be made, and when so that no special requests get dropped.
• Ensure that sufficient inventory is set aside to make special creation beers from all special release beers.
• Maintain a supply of diverse and exciting ingredients for special creation beers, and keep the supplies inventoried, well organized, fresh, and neat.
GENERAL:
• Train Brewing Team in all aspects of these beers.
• Arrange for tastings with necessary partners.
IF INTERESTED PLEASE EMAIL RESUME AND COVER LETTER TO paul@bircus.com
Visit www.bircus.com for more information about our company.